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Tennessee & Alabama CSA

Holidays

Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co

Recipe by Anne Milneck

Ingredients

For the Salted Shortbread Crust:
2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp of Fleur de Sel or Kosher Salt
2 sticks cold butter, cut into small pieces

For the Pumpkin Pie Filling:
1/4 cup granulated sugar
1/4 cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice
1/4 tsp salt
1 egg
1 egg yolk
1 tsp Pure Vanilla Extract
1 1/4 cups canned pumpkin
1/3 cup evaporated milk

For the Crumb Topping:
1 1/2 cup quick cooking oats
1/2 cup flour
1 cup packed light brown sugar
1 tsp Pumpkin Pie Spice
1/4 tsp salt
Two sticks unsalted butter, cut into pieces

Instructions

For the Salted Shortbread Crust:
Preheat oven to 350 degrees. In bowl of a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Pour the mixture into a 9X9 square pan and press firmly and evenly in the bottom. Bake 20 minutes or until lightly browned. Remove from the oven and cool completely.

For the Pumpkin Pie Filling:
Preheat oven to 350 degrees. Whisk together all ingredients until completely combined. Pour over cooled crust. Bake for 20 minutes. Remove from oven and top with crumb topping. Continue baking for 10-15 minutes until the topping is golden brown and the center only slightly jiggles. Cool and cut into squares.

For the Crumb Topping:
In a bowl, combine the oats, flour, brown sugar, Pumpkin Pie Spice and salt. Add in the butter, and using your hands, pinch the ingredients to combine. Continue working the crumb topping until it resembles course crumbs. Use as directed above in the second part of the baking process.

Source: Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co

Holiday Cheese Board from Doe Run Farms

This is a favorite of ours for the holidays that is festive and easy to prepare.

Assemble the following:

  1. A favorite blue cheese, (I love stilton personally)
  2. A Comte or other aged Cheddar
  3. A Belle Chevre cheese log
  4. A selection of breads and crackers, pistachios and candied nuts to accompany the cheese
  5. Plus, condiments on the side such as a nice Chutney,  Doe Run Farm’s Blackberry Jalapeno jelly* and/or Doe Run’s Holiday Pepper Jelly* in small serving bowls for spreading.

Other cheeses can be added depending on how many you are serving, but these are three good basics.

Display on a pretty holiday themed cheese board or tray.

*Jellies coming very soon to our Country Store for purchase. Check the country store often for updates and availability.

Buttermilk Pie from Allrecipes

This is one of my favorite pie recipes, and it works great for the Holidays too!

226737Ingredients

3 eggs
1/2 cup butter, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon freshly grated nutmeg
1 (9 inch) unbaked pie crust

Instructions

  1. Preheat oven to 350 degrees (175 degrees C).
  2. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  3. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  4. BAKE FOR 40 – 60 MINUTES UNTIL THE CENTER IS FIRM!

Source/Image Credit: Buttermilk Pie – Tracy Mulder/Allrecipes

Peach Cobbler

I first encountered this recipe idea as an apple cobbler in The Frugal Gourmet Cooks American. A friend of mine makes a variation of this and calls it “creeping cobbler,” because of the way the crust rises from the bottom to cover the fruit.

I make this every summer with just blackberries, but since both berries and peaches are in their prime, I combined them for wonderful results. This looks odd going together, with the batter falling through the melted butter, but by all means, do not stir butter and batter together. Remember: “The batter on the butter and the fruit on the batter.”

Ingredients

1/2 cup (1 stick) unsalted butter
3 cups whole blackberries and sliced fresh peaches, skins left on or peeled, your preference
1/2 cup firmly packed brown sugar
1 cup granulated sugar
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 cup milk (low-fat or nonfat are fine)

Instructions

  1. Heat oven to 350 degrees.
  2. Melt the butter. Pour it into the bottom of a 2-quart baking or soufflé dish. (I have made this in deep and in shallow dishes; both work fine.)
  3. In a bowl, toss berries and peaches with brown sugar. Let sit while you make the batter.
  4. In a medium bowl, stir together the granulated sugar, flour, baking powder, cinnamon and milk into a thick batter. Pour the batter on top of the melted butter. Do not stir.
  5. Spoon the fruit mixture over the batter.
  6. Bake the cobbler for 40-50 minutes, until the top turns golden brown and the sides pull away slightly from the edge of the pan. The batter will migrate from the bottom of the pan to cover the fruit.
  7. Serve warm or at room temperature. Serves 6 to 8.

Source: Purchase The Frugal Gourmet Cooks American

Broccoli Salad from Paula Deen

Ingredients

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins,
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes – optional
Salt and freshly ground black pepper

Instructions

  1. Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly.
  2. Cut the head into flowerets and the stem into bite-size pieces.
  3. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese.
  4. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Source: Food Network – Broccoli Salad